Aubergine Lasagna

Step 1/5

• 1½ eggplants

Cut the eggplant in slices and bake it in the oven until it’s gold brown color.

Step 2/5

• 250 ml tomato sauce
• 62½ g bacon
• 150 g portobello mushrooms
• 250 g ground beef

Fry the bacon up and add mushrooms later. When it’s done, add the ground beef and fry it a little bit more. When the water have evaporated, add the tomato sauce.

Step 3/5

Lay the eggplants on a tray and come with the sauce on the top. Repeat the process until the top.

Step 4/5

• 250 g shredded cheddar cheese
• 50 g ham

At the half of the tray, spread half of the cheese. And on the last layer, add the ham and the cheese on the top.

Step 5/5

Bake it until the cheese is golden brown. Serve it.